Repost @markloveslife⁉️When's the last time you ate flaxseeds?
🍄Also a lack of omega 3 fat acids can cause inflammation of the skin and skin conditions like eczema, psoriasis not to mention increased signs of ageing🙀
🍁Flaxseeds essential fat acids Hydrate and moisturise skin. Plus Minimise skin irritation, rashes inflammation and redness.
🐶Flaxseed is one of the best source of Omega 3. Work up to at least 1 heaped tablespoon of ground/milled flax a day slowly with a half tbsp. *
🎩Blend in smoothies, sprinkle on porridge (🇺🇸oatmeal), mix in soups to thicken them or use in baking.
⬇️Comment below on how you use flaxseeds.
Dinner!! Check out today's whole story if ya want too. My baby played his heart out. He sang an original and then we sang an original. After we broadcasted live, we had two lovely ladies who came over to sing. The one we met last week and the second one jumped out of her parked truck to sing How Great Thou Art! Moving people with music of any genre can be such a blessing ☺
One of the best parts of sticking to a vegan diet these past 3 months has been…the desserts. I am in love with chocolate 🍫 And I want it ALWAYS. I have been hunting for chocolate dessert recipes where: a) I don’t have to make a huge batch and stuff my face – can’t let it go to waste, right? b) it can be stored for weeks, so I always have a healthy dessert on hand, and c) is vegan-friendly. Some amaaaaazing solutions have been raw brownies, truffles and these ✨Raw Sprouted Buckwheat Bars✨ – all of which can be stored in airtight containers in the freezer.
❎🌱We know how bad refined sugar is. Rule of thumb: stay away from the refined stuff. Sugar in dessert should be consumed in moderation (err most of the time…) and come from non-refined natural sources like agave, maple syrup, honey, coconut palm sugar, dates…. But what about Stevia? Turns out, there is a big difference between natural stevia (an herb originally from South America) and processed stevia (e.g. Truvia, PureVia). Scroll the post photo to learn more!
This recipe here for sprouted buckwheat bars is amazing! It’s almost like cocoa krispies! Not very sweet, but so satisfying and jam-packed with Omega-3 and Omega-6 fatty acids, protein and essential amino acids. After sprouting buckwheat groats, just dehydrate them on a pan on the lowest heat in a cracked-open oven for about 2h, and done. Crunchy, airy, crispy buckwheat.
➡Raw Sprouted Buckwheat Bars
1 1/2 cups sprouted buckwheat groats
1/2 cup chopped dates
1/4 cup raw cacao powder
1 tsp vanilla extract
1/8 tsp salt
1 tbsp tahini
1 tbsp melted coconut oil
1/4 cup chopped nuts
1/4 tsp cinnamon
1. Soak dates in water overnight.
2. Drain the dates. Place all ingredients except the groats and the nuts into a food processor. Run until smooth.
3. Using a spoon, mix the chocolate paste with the groats and the nuts, and press into a parchment-lined pan.
4. Freeze for at least 30min and cut into bars. Store in the freezer. Enjoy dat crunch.
I recently discovered this vegan miso soup company called @tsubisoup and I wanted to share them with you guys! They are based out of Japan 🇯🇵 and they make delicious and healthy freeze dried miso soup cubes. All you do is add hot water and that's it, you have delicious miso soup in 10 seconds. ✨
They even have freeze dried veggies and tofu in the soups, and they have the lowest sodium content I've ever seen in any miso soup. Plus their packaging is so adorable. If you love miso soup I'd highly recommend trying these out, my boyfriend @vegan_shawn is obsessed with them. If you've been watching our daily vlogs you'll know that he's eats this 2-3 times a day 😂 it's that good!
ALSO!!! Did you know that most miso soup isn't vegan? I had no idea until I read this on @tsubisoup's website, but most miso soup broths are made from tuna and other seafoods :( Those broths are called 'Dashi.' I just thought I'd warn you guys because I know I never would have guessed that 😩🐠
Thank you @tsubisoup for creating a delicious vegan, healthy, low sodium, cruelty-free, and easy authentic Japanese miso soup for everyone to enjoy 🙏🏽 #tsubisoup#misosoup#veganmisosoup
Sometimes I get frustrated with this WOE because I can’t easily go out to eat. And cooking at home requires all these ingredients, prep work, actually making it and then the huge mess afterwards. It doesn’t have to be complicated and today I’m going to work on that. Finding easy to make meals that fuel my body and don’t stress me out! Starting with this breakfast of quick cooking oats with applesauce stirred in. What is your go to breakfast?
Pomegranates in Tel Aviv ❤️ photo by the lovely @henyamania. Pomegranates are full of antioxidants that will keep your immune system strong and healthy. They might be messy to eat but if you don't want to peel them yourself you can always buy pomegranate juice :)
Happy FRYday!! Gotta have french fries today (as well as everyother day 😉) .. Paired it with @hotforfood salt & vinegar cauliflower wings and a DELICIOUS green chutney sauce (recipe by @minimalistbaker ). 😋😍💚💚
Oatmeal with flax seeds, chia seeds, raisins, cinnamon, a chopped apple, a chopped banana, and a huge spoonful of @eatnuttzo (a blend of 7 different nuts and seeds) which I just tried for the first time today and I 10/10 recommend 👌🏽🌱
Turning leftovers into gourmet-city 😂 Seriously...am I the only one that thinks food always tastes better the next day? Potato balls, broccoli, kidney beans and red cabbage over a bed of lettuce. Obviously, with my everyday gravy and...sriracha💜 because sriracha is life 😁 ------------------ Restos del día anterior convertidos en gourmet-city 😂 en serio...soy la única que piensa que la comida del día anterior siempre sabe mejor? Bolas de patata, alubias rojas, brócoli y col morada sobre una cama de lechuga. Obviamente, con mi salsa everyday y...sriracha💜 porque sriracha es life😁 #vegan#plantbased#thestarchsolution#veganismo#vegano#eatveggiesnotanimals#oilfree#protein is not a problem #ilovecarbs not need to #diet when you #eat this way #ieatplants
Come check me out this Sunday at @growmarketbmore! I'm going to pumpkin spice all the things! Well...really just one thing. I'll be serving up some Pumpkin Pie Smoothies! Come through! Demo starts at noon! 🎃👩🏾🍳😋 #NekTheNutritionist
🔥 4 Bean & Quinoa Chili 🌶 2 ways ✌🏼swipe to see
So I hesitated to post this recipe here because really it was like a kitchen sink kind of chili - I just threw everything in, and made it two nights ago and then tonight repurposed the leftovers into chili stuffed sweet potato boats with avocado and a side salad. The chili was pretty good, but it was missing something. 🤔 any ideas?
1️⃣ 40oz (3 cans or 5 cups) Kidney, Black, garbanzo, & white beans
2️⃣ 1/2 cup Quinoa
3️⃣ 40oz tomatoes (crushed, diced, whole, fresh, whatever - just blend a little if using fresh)
4️⃣ 1 cup corn (fresh, frozen, canned)
5️⃣ 1 cup Bell pepper
6️⃣ 1 cup chopped carrots
7️⃣ 1 onion, diced
8️⃣ 2 tbsp chili powder
9️⃣ 4 cloves garlic, pressed or minced 🔟 salt, pepper, paprika, cumin, red pepper, hot sauce
I used my instant pot but this will also work in a slow cooker or stove top! Chop onion, pepper, carrots, and celery then sauté them in a little avocado/grape seed oil until soft (3 minutes or so). Add beans, tomatoes and possibly 1 cup water if needed to your pot. For instant pot and slow cooker, quinoa can be uncooked. For stovetop, quinoa should be pre-cooked. Add quinoa and spices. Instant pot/slow cooker I went for 6 hours because I made this in the morning, but you could also probably pressure cook 30-40 min. Stovetop - Cover and bring to a simmer, then turn heat to medium low for about 1 hour.
I added pre-cooked sweet potatoes to mine bc obvi I love sweet potatos (see leftover idea 💡) and didn’t garnish but some cashew cream or avocado would have been spot on.
I’m ready to be chili wowed, but this one wasn’t quite 💯- what am I missing?